Cook bacon in a skillet until crisp. Transfer to paper towels to drain. Chop bacon.

Drain all but 1 tablespoon drippings from skillet. Heat skillet over medium heat. Add bread
crumbs. Cook until toasted, about 8 to 10 minutes. Transfer to a bowl. Stir in bacon, mint, parsley
and salt and pepper to taste.

Heat oil in a large pot over medium heat. Add shallots. Cook until softened, about 4 to 5
minutes. Stir in peas, broth and salt and pepper to taste. Bring to a boil. Reduce heat to
medium-low. Simmer until peas are tender, about 12 to 20 minutes. Stir in cream.

Using a food processor, puree soup in batches. Serve warm or cold, with bacon-bread crumb
garnish.